Preheat the chargrill until hot.
Wash the courgettes and then cut into 1 cm thick slices. Season with salt and leave in a colander for 15 to 20 minutes to extract the water. Peel and finely dice the garlic cloves. Pick and finely shred the mint leaves. Zest and juice the lemon.
For the yogurt dip, mix half of the chopped garlic and mint with the yogurt and add the lemon zest. Add a squeeze of lemon and a pinch of salt and leave for 15 minutes to allow the flavours to develop.
Dry the courgettes on kitchen paper and then char grill on both sides. Remove from the grill and mix with the olive oil, remaining garlic and mint. Add a squeeze of lemon juice and keep warm.
Peel the onion and garlic and chop into fine dice. Finely dice the chilli. Pick and roughly chop the coriander leaves.
Sweat the red onion in a frying pan with a little olive oil until soft. Add the garlic, chilli and spices and cook for 30 seconds more.
Mix the spice mix with the lamb mince, chopped coriander and combine well. Season with Maldon sea salt and pepper.
Roll the mince into oval shaped balls or round patties. Allow 3 per person.
Sear the koftes in a hot pan with a splash of oil, turning regularly to ensure they are cooked all the way through.
Arrange the courgettes neatly in a bowl and top with the koftes. Finish with the yogurt dip.
«This a a great base for a lamb burger. Shape the mix into large patties and cook on a char grill or BBQ.»